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Kefir Pancakes

Yields3 Servings

I love starting the weekend off with a pancake breakfast and until recently it was always with buttermilk pancakes, however I don't always have buttermilk. Lately I'm never without kefir in my fridge and it's not simply because of all the numerous health benefits of the tangy elixir that I now make all my pancakes with it but simply because it makes the best pancakes ever. They make the spongiest and lightest pancakes. I do adore these pancakes with a simple blackberry syrup made by thawing berries in some honey in a small pan over low heat until the berries have thawed and omitted their deep purple juices into the honey.

kefir pancakes

 160 g Plain flour
 ½ tsp Baking powder
 ½ tsp Bicarbonate of soda
 1 pinch Fine sea salt
 1 tbsp Caster sugar
 250 ml Kefir
 2 Eggs
 Vegetable oil, to grease pan
1

In a bowl combine the dry ingredients flour, bicarbonate of soda, baking powder, sugar and salt and mix to disperse ingredients.

2

Add the kefir and crack in the eggs. Whisk together until free of lumps. Then set aside.

3

Meanwhile, grease a non-stick pan with vegetable oil using a pastry brush or kitchen paper and place over a medium heat.

4

Using a small ladle or a 1/4 cup measure dollop 4 measure into the pan. Allow to cook until bubbles begin to form then flip them over and cook for a further 1 minute, if even until golden. Repeat until all the batter is used. I get 12 pancakes from this amount of batter.

Nutrition Facts

Servings 3